SCD Pumpkin Pie (Grain-Free, Paleo, SCD)
Happy Monday! I thought I’d start this week off right with some SCD Pumpkin Pie!
The Specific Carbohydrate Diet, as some of you well know, can be quite tricky to follow– especially around the holidays. It’s a good idea to have a few solid and delicious SCD friendly recipes available to reference–and this recipe definitely falls into that category. The pumpkin filling is so rich and creamy and the hazelnut almond crust is heaven–you will absolutely NOT miss the traditional version!! 😀
For this pie, I used a store bought 9 5/8″ x 1 1/16″ pan–it’s just the right size. You will need to place foil or a crust shield over and around the crust before baking as it will keep it from over-browning (nut crusts brown more quickly). I recommend carefully rotating the pie 180 degrees at 30 minutes in to ensure the pie bakes evenly. It will begin to set at about 35 minutes and will be fully set at about 50-55 minutes. Let it cool for 20-30 minutes on a wire rack and refrigerate for 3 hours. We made ours with a little SCD coconut whipped cream and a dash of cinnamon for looks.;) Let’s head to the recipe!…